Chocolate Mousse with Candied Peanuts and Popcorn

Name: Chocolate Mousse with Candied Peanuts and Popcorn
Ingredients: 490 g (2 cups and 2 Tbsp) whole milk; 6 silver gelatin sheets (or 12 g powdered gelatin, as directed on package); 6 silver gelatin sheets (or 12 g powdered gelatin, as directed on package); 644 g (23 ounces) semi sweet or Valrhona Manjari chocolate, partially melted; 644 g (23 ounces) semi sweet or Valrhona Manjari chocolate, partially melted; 980 g (4 cups and 2 Tbsp) heavy cream, whipped to soft peaks; 490 g (17½ ounces) peanuts; 196 g (¾ cup and 2 Tbsp) granulated sugar; 56 g (2½ Tbsp) corn syrup; 84 g (⅓ cup) unsalted butter, softened; 2 liters popcorn, popped by volume; 70 g (3½ Tbsp) glucose syrup; 252 g (¾ cup) simple syrup; 140 g (1⅔ cups) cocoa powder

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Manjari Chocolate Mousse

490 g (2 cups and 2 Tbsp) whole milk

Dessert

Method

Manjari Chocolate Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk to a boil. Add gelatin, stirring to dissolve. Slowly pour hot milk over chocolate and whisk until smooth. When mixture reaches 40°C (104°F), fold in whipped cream. Fill 48 flexi-mold domes with mousse. Transfer molds to freez